Change-Of-Pace Tofu, Mushroom, & Lotus Seed Soup Recipe

recipe tofu lotus seed soup

Recipe Submitted by: Ashley Gee

Serves 6-8 persons



6 (1 ounce dried; 1/3 pound fresh) dried or fresh shiitake mushrooms

25 (a little less than 1 ounce, or 25 grams) dried lotus seeds

2 to 3 pounds of medium firm tofu

8 cups water, plus extra for boiling

A pinch of salt

1 (1-inch) piece fresh ginger, silvered into 1/16-inch slices

2 tablespoons mirin or dry sherry

½ pound bok choy, cut into ½ -inch slices

3 tablespoons soy sauce, or to taste

2 green onions, chopped into ½ -inch pieces, roots & tough tips

Cooking Instructions:

  1. If you are starting with dried mushrooms, wash & soak them in about a cup of warm water until the mushrooms are soft, about 30 minutes. If you are starting with fresh mushrooms, simply rinse. Remove & discard the stems if desired, then cut the mushrooms into ½ -inch slices.
  2. Boil about a cup of water, & place the lotus seeds in the boiling water for about a minute to blanch. Remove the lotus seeds from water.
  3. In large soup pot, place the tofu, water, & salt together & bring to boil.
  4. Add the ginger, mirin, lotus seeds, & mushrooms. Bring back to boil.
  5. Lower the heat to a simmer, and cook, covered with the lid slightly ajar, for about 30 minutes, or until lotus seeds are soft. Skim off any excess oil if desired.
  6. Add the bok choy, then simmer for 10 minutes more. Remove the ginger pieces, if desired (or eat around them)
  7. Add the soy sauce & green onions before serving.